HOW TO: Cooking Dried Beans

HOW TO: Cooking Dried Beans

I have a secret for you: Cooking your own beans from scratch is extremely easy. It will also save you money when you compare buying a bag of dried beans to buying a can of beans. Also, you save yourself from consuming the chemicals that line cans. 

I cook a big bag all at once and then freeze 2 Cup portion sizes in sandwich bags. When my recipe calls for beans, I pull one out from the freezer and run some hot water over them to defrost. They will taste better when you know that you were the one to make them. 

Make these on a weekend when you will be home for a few hours. They do not take a lot of actual hands on time. Most of the time is spent soaking the beans. 

I used black beans for this recipe, but it should work for almost any dried bean. Keep an eye on the beans as they cook and you will be good to go! 

STEP ONE: Put the beans in a large bowl. You will want a big bowl because the beans will expand. Put enough water to cover the beans by a couple of inches. 

STEP TWO: Soak beans overnight. Approximately 12 hours, but more hours will not hurt them.  

STEP THREE: Pour the beans into a colander to drain the water. 

STEP FOUR: Put the beans into a large pot. Fill so water is 2-3 inches above the beans. 

STEP FIVE: Bring to a boil over medium high heat. Depending how many beans you have, this might take a little bit. Patience. If it feels that it is taking too long, cover with a lid- leaving a gap. 

STEP SIX: Cover with lid- keeping it slightly ajar (similar to the picture above). Once brought to a boil, turn down to medium-low and simmer for about 1 1/2 hours. Start checking the beans at 1 hour to see if they are soft enough. Cooking time can go up to 2 hours. Make sure beans are constantly covered with water. 

STEP SEVEN: Once beans are cooked to your liking, drain again in the colander. 

STEP EIGHT: Once cooled, use a measuring cup to spoon them into individual bags. I put 2 Cups at a time into a sandwich bag. Lay flat and then freeze. 

 Once you have all your beans in their bags, I stack them and then put into the freezer. Next time your recipe calls for beans, just grab one from the freezer and thaw with some hot water. 

Pumpkin Alfredo Ravioli

PUMPKIN ALFREDO RAVIOLI

Pumpkin always makes you think of autumn and fall...and with winter fast approaching, we need to squeeze every last moment out of fall that we can! 

This recipe is a real autumn treat. Pumpkin Alfredo over your favorite type of ravioli. Delicious. 

When I first saw this recipe, I was a little hesistant because of the unique flavors, but thought I would give it a try. It was a real hit in our house, and I suggest you make it for dinner one night this week. 

It is a simple recipe to throw together, and we had delicious leftovers for another night. 

*With the leftover pumpkin puree, I made pumpkin bread this afternoon. It is disappearing quickly in our house :) 

Ingredients

1 package ravioli (anywhere from 18-25oz will work)

3 Tablespoons Flour

2 Cups Chicken Broth

1 Cup Milk (Any kind)

2 Tablespoons Butter

4 Cloves Garlic-minced

1/2 Cup Shredded Parmesan Cheese

1/2 Cup of Canned Pumpkin Puree

1/4 Fresh Parsley- minced

1 teaspoon dried sage

Nutmeg for topping

STEP ONE: Cook ravioli according to the package directions. Drain and set aside. 

STEP TWO: In a large bowl, whisk together the flour, chicken broth and milk

STEP THREE: In a large skillet, melt the butter over medium-high heat. Add in the minced garlic and cook for one minute. 

Butter makes everything smell even more delicious

STEP FOUR: Add the milk mixture, parmesan cheese, pumpkin, parsley and sage to the skillet. Stir all together. 

Those are very pretty colors

STEP FIVE: Reduce heat to medium. Cook uncovered for 15-20 minutes. 

STEP SIX: Stir the ravioli into the sauce you made. Put a dash of nutmeg on top! 

I would be lying if I said I did not "sample" these as soon as they hit the sauce

Enjoy your autumn dinner! 

*Adapted from: http://www.tasteandtellblog.com/ravioli-pumpkin-alfredo-recipe/

Printable Recipe

PUMPKIN ALFREDO RAVIOLI

Ingredients

1 package ravioli (anywhere from 18-25oz will work)
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Milk (Any kind)
2 Tablespoons Butter
4 Cloves Garlic-minced
1/2 Cup Shredded Parmesan Cheese
1/2 Cup of Canned Pumpkin Puree
1/4 Fresh Parsley- minced
1 teaspoon dried sage
Nutmeg for topping


STEP ONE: Cook ravioli according to the package directions. Drain and set aside. 

STEP TWO: In a large bowl, whisk together the flour, chicken broth and milk

STEP THREE: In a large skillet, melt the butter over medium-high heat. Add in the minced garlic and cook for one minute. 

STEP FOUR: Add the milk mixture, parmesan cheese, pumpkin, parsley and sage to the skillet. Stir all together. 

STEP FIVE: Reduce heat to medium. Cook uncovered for 15-20 minutes. 

STEP SIX: Stir the ravioli into the sauce you made. Put a dash of nutmeg on top if you wish. 

Roasted Tomato and Orzo Soup

ROASTED TOMATO AND ORZO SOUP

The weather changed today and we are officially in winter! It was 62 degrees and sunny yesterday and we woke up to 10 degrees and ice everywhere. The sun tried to come out all day, but it did not quite succeed. Brrrrrrrrr  Brrrrrrrrrr Brrrrrrrrrr

The house we are in currently does not have a fireplace, so the next best thing is a giant pot of warm healthy soup to help keep you warm! Keep your eyes out- there are many soup recipes heading your way. 

This recipe is a keeper. I love a good tomato soup, and the addition of the orzo gives it the hearty factor to keep you full longer into the day. Give this one a try and let me know how you enjoy it!

Ingredients

2 1/2 lbs Tomatoes (Quartered)

4 Cloves of Garlic

Olive Oil

1 teaspoon Oregano

Salt and Pepper

2 Carrots (Sliced)

1 Onion (Diced)

1 teaspoon Salt

1/2 teaspoon Cayenne Pepper

4 Cups Chicken or Vegetable Broth

1 6oz Can Tomato Sauce

1 Cup Heavy Cream

1 1/2 teaspoons Basil

1/4 Cup Parmesan Cheese
Basil for topping

1 Cup Cooked Orzo Pasta (Cook to package directions)


Fact: I had a hard time finding orzo in town- so I ordered it from Amazon!

STEP ONE: Preheat oven to 400 degrees. Place the tomatoes and garlic spread out evenly on a large baking sheet. 

STEP TWO: Drizzle tomatoes and garlic lightly with olive oil. Sprinkle salt and pepper over them. Roast for 15 minutes. 

STEP THREE: Take a large pot: heat a tablespoon of olive oil over medium heat. Add carrots and onions. Stir occasionally. Cook for five (5) minutes. 

STEP FOUR: Add Roasted Tomatoes and Garlic and the Chicken/Vegetable Broth and tomato sauce. Mix together and bring to a boil. 

STEP FIVE: Reduce heat to a simmer. Simmer for 25 minutes. 

Everything cooking together

STEP SIX: Remove from heat and blend with an immersion blender. If you do not have an immersion blender, you can use a blender and blend soup in batches. 

Immersion Blender = Favorite Kitchen Tool

STEP SEVEN: Mix in heavy cream and orzo. Cook for 5 minutes. 

My attempt to show you the orzo mixed into the soup.

STEP EIGHT: Mix in the parmesan cheese and basil and enjoy! 

Printable Directions

ROASTED TOMATO AND ORZO SOUP

Ingredients

2 1/2 lbs Tomatoes (Quartered)
4 Cloves of Garlic
Olive Oil
1 teaspoon Oregano
Salt and Pepper
2 Carrots (Sliced)
1 Onion (Diced)
1 teaspoon Salt
1/2 teaspoon Cayenne Pepper
4 Cups Chicken or Vegetable Broth
1 6oz Can Tomato Sauce
1 Cup Heavy Cream
1 1/2 teaspoons Basil
1/4 Cup Parmesan Cheese
1 Cup Cooked Orzo Pasta

STEP ONE: Preheat oven to 400 degrees. Place the tomatoes and garlic spread out evenly on a large baking sheet. 

STEP TWO: Drizzle tomatoes and garlic lightly with olive oil. Sprinkle salt and pepper over them. Roast for 15 minutes. 

STEP THREE: Take a large pot: heat a tablespoon of olive oil over medium heat. Add carrots and onions. Stir occasionally. Cook for five (5) minutes. 

STEP FOUR: Add Roasted Tomatoes and Garlic and the Chicken/Vegetable Broth and tomato sauce. Mix together and bring to a boil. 

STEP FIVE: Reduce heat to a simmer. Simmer for 25 minutes. 

STEP SIX: Remove from heat and blend with an immersion blender. If you do not have an immersion blender, you can use a blender and blend soup in batches. 

STEP SEVEN: Mix in heavy cream and orzo. Cook for 5 minutes. 

STEP EIGHT: Mix in the parmesan cheese and basil. 

Roasted Garlic Cheesy Tortellini Alfredo

Roasted Garlic Cheesy Tortellini Alfredo

One thing to know about me, I LOVE garlic. I can put in on/in/with everything I eat (ok, almost everything). 

I credit my intense love of garlic to the smell of my Grandma's kitchen when we would visit. She cooked her spaghetti sauce from scratch, and the smells would waft out from the kitchen as she worked. Even when I try to cook that recipe exactly as she tells me, it is never quite as good. There is something extra special about a grandma's cooking. 

Back to this tortellini recipe- it is delicious. Sometimes I have intense cravings for a good old fashioned pasta dinner. So, while this may not be the healthiest meal you will see put up on this blog, it is made from scratch with wholesome ingredients (minus the tortellini- that is one recipe I have not tried yet!) I fully support a pasta meal with a cream sauce that you make yourself- You know the exact ingredients going into your body. No funny preservatives similar to what you would see in a glass jar of creamy pasta sauce. 

Give this easy recipe a try- you will not be disappointed. 

Ingredients

2 Heads of Garlic

 Olive Oil

1 Cup Heavy Cream

1/4 Cup Sour Cream

1 Cup Shredded Parmesan Cheese

1 18 to 24 oz of Tortellini (I used 18 oz for this recipe) 

3 Tablespoons Butter

Parsley to Garnish 

STEP ONE: Roasting the Garlic: Preheat your oven to 375 degrees. Peel the outer papery layers off the garlic. Chop the top part off. Place the garlic heads each on their own piece of foil. 

Drizzle one teaspoon of olive oil on top of each head. Wait 2 minutes, then drizzle one more teaspoon. Wrap each head up in the foil and put in the oven for one (1) hour. 

Roasted Garlic! 

STEP TWO: When the garlic has finished roasting, pop each clove out and put into a food processor. (It already smells amazing). 


Also, add in 2 Tablespoons Olive Oil and 1/4 Cup Heavy Cream. Blend until garlic is pulverized. 

Now doesn't that look tasty?

STEP THREE: Into the food processor, add 3/4 Cup Heavy Cream, Sour Cream and 1/2 Cup Shredded Parmesan Cheese. Add salt/pepper to your liking. Now blend for 45 seconds until all ingredients are combined. 

STEP FOUR: Melt 3 Tablespoons Butter in a large skillet over medium heat. Add the tortellini all in to the butter. 



Pour the cheese sauce you made on top. Stir to combine. Cook for 10 minutes. 



      Tell me that does not smell incredible?

STEP FIVE: Sprinkle remaining 1/2 Cup of Parmesan Cheese on top of tortellini and stir to combine. 

STEP SIX: Garnish with fresh parsley and enjoy! 

Printable Recipe

Ingredients

2 Heads of Garlic

 Olive Oil

1 Cup Heavy Cream

1/4 Cup Sour Cream

1 Cup Shredded Parmesan Cheese

1 18 to 24 oz of Tortellini (I used 18 oz for this recipe) 

3 Tablespoons Butter

Parsley to Garnish 

STEP ONE: Roasting the Garlic: Preheat your oven to 375 degrees. Peel the outer papery layers off the garlic. Chop the top part off. Place the garlic heads each on their own piece of foil. Drizzle one teaspoon of olive oil on top of each head. Wait 2 minutes, then drizzle one more teaspoon. Wrap each head up in the foil and put in the oven for one (1) hour. 

STEP TWO: When the garlic has finished roasting, pop each clove out and put into a food processor. (It already smells amazing). Also, add in 2 Tablespoons Olive Oil and 1/4 Cup Heavy Cream. Blend until garlic is pulverized. 

STEP THREE: Into the food processor, add 3/4 Cup Heavy Cream, Sour Cream and 1/2 Cup Shredded Parmesan Cheese. Add salt/pepper to your liking. Now blend for 45 seconds until all ingredients are combined. 

STEP FOUR: Melt 3 Tablespoons Butter in a large skillet over medium heat. Add the tortellini all in to the butter. Pour the cheese sauce you made on top. Stir to combine. Cook for 10 minutes. 

STEP FIVE: Sprinkle remaining 1/2 Cup of Parmesan Cheese on top of tortellini and stir to combine. 

STEP SIX: Garnish with fresh parsley and enjoy!

Recipe originally adapted from: http://www.mrshappyhomemaker.com/2014/06/easy-roasted-garlic-alfredo-tortellini/

Sloppy Joes

World's Greatest Sloppy Joes

Sloppy Joe...Slop Sloppy Joe....

I have a horrible confession to make. In the not so long ago time frame of my life...I used to buy Manwich to make sloppy joes. I know...I am ashamed and embarrassed. Thanks for letting me confide in you all. 

But, now that it is off my chest and I feel infinitely better, let me introduce you to the world's greatest sloppy joe recipe. 

These are the world's best Sloppy Joes... not kidding even a tiny bit. Your house will smell incredible as soon as you start cooking. Anyone who you are cooking for will love you forever and always. And the leftovers, those are equally (if not even more) incredible. 

It is time to recreate a childhood favorite. Your taste buds can thank me later. 

Ingredients

2 lbs Ground Beef

1 Medium Onion- diced

1 Green Pepper- diced

5 Cloves Garlic- minced

1 1/4 Cups Ketchup

1 Cup Water

2 Tablespoons Brown Sugar

2 teaspoons Chili Powder

1 teaspoon Dijon Mustard

1/2 teaspoon Red Pepper Flakes

Worcestershire Sauce 

2 Tablespoons Tomato Paste

Salt and Pepper

Fresh Rolls

STEP ONE: Cook your ground beef until brown in a large pan over medium high heat. Drain most of the fat. 


(Isn't that beef beautiful? We buy it from a local ranch here in town.) 

STEP TWO: Add in your onion, green pepper and garlic. Cook for 3-5 minutes. 












STEP THREE: Add in: The ketchup, water, brown sugar, chili powder, dijon mustard, red pepper flakes, worcestershire sauce, tomato paste, salt and pepper. Stir to combine all together. 

STEP FOUR: Simmer for 15 minutes. *I know it already smells amazing.... restrain yourself :) It is only going to get better. 












STEP FIVE: Give it one final stir all together. Now, dump a giant serving onto your eagerly awaiting roll. 



STEP SIX: Grab a fork... there is no way you will be able to finish this dish without one! 

Recipe Adapted from one of my all time favorite bloggers: Pioneer Woman
http://thepioneerwoman.com/cooking/2010/04/sloppy-joes/